Ultimate Vegan Buddha Bowl
Ingredients
Buddha bowl base
- 2 cups cooked quinoa or rice (about 3/4 cup uncooked)
- 1 batch dairy free pesto
- 1 avocado
Chickpeas
- 1 can chickpeas
- 1 tbsp avocado or olive oil
- 1/2 tsp salt
- 1/2 tsp paprika
- 1 tsp chili powder
- 1/4 tsp turmeric
Sweet potato and peppers
- 4 cups chopped and peeled sweet potatoes
- 2 red bell peppers
- 2 tbsp olive oil
- 1 tbsp nutritional yeast
- 1/2 tsp sea salt
- 1/2 tsp paprika
- 1/2 tsp chili powder
Preparation
Preheat the oven to 425 degrees Fahrenheit.
Cook the quinoa according to package instructions or by simmering in water until tender
Peel the sweet potatoes and chop them into 1-inch cubes.
Cut the peppers into strips and add them to a large bowl with the sweet potatoes.
Toss with olive oil and seasonings until well coated.
Add to a baking tray lined with parchment paper, leaving some room for the chickpeas.
Drain and rinse the chickpeas and add them to a bowl.
Toss with oil and spices until well coated.
Add to the baking tray and bake everything for 30-35 minutes or until the potatoes are completely cooked through.
While they are roasting, make the dairy free pesto.
When everything is done, assemble the bowls with a bed of quinoa and layer on the sweet potatoes, peppers, chickpeas, pesto and avocado.
Top with black pepper, cilantro or red pepper flakes if desired.